Apple coleslaw with apple cider vinaigrette is a refreshing twist on the classic coleslaw dish, characterized by its crisp texture and tangy flavor profile. The combination of shredded cabbage, either green or red, and thinly sliced apples creates a vibrant mix that’s both crunchy and juicy. The inclusion of fresh apples not only adds sweetness but also pairs perfectly with the tender crunch of cabbage. For added texture and flavor, carrots and scallions are mixed in, bringing additional color and a hint of zest. The key to elevating this simple salad lies in its dressing—a tangy apple cider vinaigrette that marries the dish’s ingredients harmoniously.
The apple cider vinaigrette is a delightful complement to the coleslaw, providing layers of flavor with each bite. Made with apple cider vinegar, honey, maple syrup or pure cane sugar for sweetness, Dijon mustard for a touch of sharpness, and a good quality olive oil to tie everything together, this dressing is simplicity itself. A bit of salt and freshly cracked black pepper balance the flavors, enhancing the natural sweetness of the apples while adding some subtle rustic tang. Together, the fresh crunch of the slaw and the bright, bold notes of the vinaigrette offer a delicious, healthy side dish suitable for a variety of meals, whether it’s served at a summer barbecue or as a light accompaniment to roasted dishes in cooler months.,
Apple Coleslaw with Apple Cider Vinegrette
Ingredients
- 3 cups Cabbage, shredded
- 1 One apple unpeeled, cut into paper-thin slices using a mandolin or sharp knife of use a box grater
- 2 Green onions diced
- 1 Carrot, grated on a box grater
Vinaigrette
- 1/4 cup Apple cider vinegar
- 1/2 tsp Kosher salt
- 1/4 tsp Freshly cracked black pepper
- 1 tbsp Dijon mustard
- 1/8 tsp Celery salt
- 1/2 cup Extra Virgin olive oil
Instructions
- In a large bowl add all of the Vinaigrette ingredients minus the oil. Whisk until the salt has dissolved.
- Slowly whisk in the oil so that it can emulsify.
- Add all of the remaining ingredients and toss well.
- Taste and add more salt and pepper if needed
- Cover and refrigerate the coleslaw for at least 2 hours (can be made a day ahead), stirring periodically.